Friday, January 13, 2012

Cobblers

Back in the day, the "cobbler" was hot stuff. Or cold, refreshing stuff best enjoyed on a summer day. Right about the time of the French Revolution, among other things, a little thing called "ice" was coming into fashion in the United States. Along with the now well-known Mint Julep, this recipe (named after the little "cobbles" of ice it's built upon) helped make frozen water a ubiquitous part of the bar. I think it goes without saying that the mixological arts aren't be the same without ice. Let's have a little tribute, eh?

For the ice in question, I saved a fountain cup full of cheap machine ice from Jimmy John's. This would normally be worthless for mixing, but it makes a perfect cobbler. At home, you could just take some regular tray stuff, wrap it in a towel, and give it a couple good whacks with a rolling pin.

This is less a recipe than a method. Take a glass (somewhere in the 7-10oz range) and pack it full of your crushed ice. Add a fortified wine of your choice to fill (sherry, port, madiera, and marsala all work), 3-5 half-wheels of orange, and a dash of syrup (simple or flavored). Pour this rapidly back and forth using a mixing tin a few times, add a few berries if you like, and sip through a straw (or not if none is available).

My suggested combinations: port wine and blackberry syrup; marsala and date syrup; sherry and ginger syrup. Yum. Care for a little more punch? You can spike your cobbler with a quick shot of a choice spirit. Good old brandy would work well for just about any cobbler recipe.